Grilled Ginger Lamb

• 1 each leg of lamb butterflied
• 1/2 cup red burgundy wine or other dry red
• 1/2 cup vegetable oil
• 13 cup ginger root fresh, grated
• 1/4 cup soy sauce, tamari
• 1/4 cup onions minced
• 2 each garlic cloves minced
• 1 each lemon juice of
• 5 teaspoons honey
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 18 teaspoon red pepper flakes ground
• 1 cup beef stock diluted

1. Trim all visible fat from lamb.
2. Place lamb in a large shallow dish; set aside.
3. Combine Burgundy and remaining ingredients except broth in container of an electric blender; cover and process until smooth.
4. Pour marinade over lamb; cover and marinate in refrigerator for 8 hours, turning occasionally.
5. Remove lamb from marinade, reserving marinade.
6. Grill lamb over medium coals, 15 to 20 minutes on each side, or until meat thermometer registers 140 F. (rare) or 150 F. (medium rare), basting frequently with reserved marinade.
7. Combine 3/4 cup remaining marinade and beef broth in a medium saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil.
8. Boil 1 minute.
9. Serve with lamb.

lamb butterflied, red burgundy wine, vegetable oil, ginger root, soy sauce, onions, garlic, lemon juice of, honey, salt, black pepper, red pepper, beef stock

Taken from recipeland.com/recipe/v/grilled-ginger-lamb-36931 (may not work)